Directions

Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.

Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.

Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.

This recipe tasted wonderful and I would recommend any who loves fresh blueberries to try it. I only gave 3 stars because mine did not turn out very scone like. They were very soft and moist, I was just expecting a firmer outside. Mine did not turn out like the picture. The blueberry mixture that is added to the wet ingredients, turned my scones blue. Again, if just rated on taste, these would get 5 stars. My kids (2,4,5,9) loved them. I made them for a tea party thinking that if they were purple it would be okay, but they were an odd blue green color.

Loved this recipe! Turned out much more dense than most scones however. These had a consistency more like a raised pumpkin cookie. Great with a small drizzle of icing. Perfect for breakfast with coffee or as an evening dessert. Will make again!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.